MERINGUE Demystified!

Sunday

Mar 17, 2013 at 11:25 AMMar 17, 2013 at 11:38 AM

Laura Kurella

QUIP: I was stopped at Kroger the other morning by a fella who asked, “How do you get egg whites to form stiff, firm peaks? I separate the yolks from whites, wait until they are at room temperature, then mix with a hand whisk. That doesn’t work.I’ve tried an electric mixer, but still no firm white peaks. What am I doing wrong?”

TIP: There are a few key things that are required for whites to become meringue. If you always implement them, you will always have success.

The first – and foremost - is to start with a bowl and beaters that are room temperature and absolutely clean and dry. If there is a little oil residue in the bowl or a little hint of yolk in the whites, it will interfere SERIOUSLY with the formation of air bubbles. Water from a wet bowl or beater will also inhibit the formation of the foam.

Bringing the whites to room temperature is also key. I heat a small pot of water on the stove and then place the bowl of whites over it and whisk, testing the temperature with my clean fingertip. Once the whites have warmed to room temp or slightly above, I remove to the counter and begin whisking.

I have also found that older eggs whip more easily because of chemical changes that have taken place as they aged.

Adding a pinch of salt in the whites will help firm up the proteins. About a quarter-way through the beating process, adding a couple drops of lemon juice or a pinch of cream of tartar will stabilize it and help keep bubbles from bursting when you stop beating.

The best way to beat egg whites is with a hand mixer. Beat the whites and salt for two minutes at medium speed, add the acid and beat for two minutes more at high speed.

If you happen to have an expensive, unlined copper bowl, this is ideal for whipping egg whites by hand because the copper reacts to the whites and will generate a much more stable foam with one-third more volume than you get in a standard bowl. However, do be sure to scour the copper bowl with a mixture of 1/4-cup vinegar and a tablespoon of salt, rinse it and dry it thoroughly with paper towels then add your whites but omit adding any salt.